Influence of wheat starch on rheological, structural and physico-chemical properties gluten-starch dough during mixing (vol 57, pg 1847, 2022)

被引：0
|
作者：
Li, Mingfei [1 ,2 ]
Liu, Chong [1 ]
Hong, Jing [1 ]
Zheng, Xueling [1 ]
Lu, Yujie [2 ]
Bian, Ke [1 ]
机构：
[1] Henan Univ Technol, Coll Food Sci & Engn, Zhengzhou 450001, Peoples R China
[2] Jiangsu Univ Sci & Technol, Sch Grain Sci & Technol, Zhenjiang 212000, Peoples R China
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2024年 / 59卷 / 11期
关键词：
D O I：
10.1111/ijfs.16263
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：8929 / 8929
页数：1
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